|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine. - CDI - PIC replaced sanitizer bucket and primed machine. Properly concentrated chlorine sanitizer of 150ppm observed afterwards.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top unit across from stove (see temperature chart). Per PIC, items had been in unit overnight. Also observed large tub of mozzarella cheese sitting on prep surface at pizza station holding above 41F. PIC voluntarily discarded all items holding above 41F. PIC contacted refrigeration technician who arrived during inspection. Technician added Freon to unit and cleaned coils, but unit still unable to properly hold. PIC stated unit will be replaced. PIC agreed to place mozzarella cheese on TPHC. PIC completed TPHC written procedures while EHS present and labeled mozzarella with 4 hour holding period. - VR - Verification required to ensure unit has been repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed chicken thawing in WIC lacking a date mark. PIC stated chicken is cooked and frozen same day but is not dated that day; instead, items are dated the day they are pulled from the freezer and held for 7 days from that day. - CDI - Education provided. Ensure items are dated when cooked and placed in freezer as this day counts as day 1. Items must be marked when pulled from the freezer with a thaw date which counts as day 2. Items can only be held for 7 days total. PIC corrected labels.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed two live insects in facility. Contact licensed pest control operator to treat facility. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloth on prep surface. - CDI - PIC moved wiping cloth to sanitizer bucket. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed dust and debris buildup on shelving in walk-in coolers. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors in need of cleaning throughout facility with emphasis in hard to reach areas behind equipment and shelving. Clean and increase cleaning frequency to maintain clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee cell phone and ear buds stored near equipment and clean dishes.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Observed employee beverage stored on shelving near clean dishes and in lowboy next to food for service. - CDI - PIC discarded employee beverages. |
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